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Tagliatelle with Braised Leeks | Creamy & Delicate
(0)
25 min
Quick
Gurkerl Küche
Feine Tagliatelle mit zart in Weißwein geschmortem Lauch, süßen Kirschparadeisern und cremigem Ricotta. Ein herrlich aromatischer Pasta-Klassiker für Genießer!
Ingredients
Preparation method
Preparation
Wash the leeks thoroughly, trim the ends, and slice the stalks into thin rings. Peel and finely chop the garlic cloves. Wash and halve the cherry tomatoes. Pick the fresh thyme leaves.
Cooking & Braising
Heat the olive oil and butter in a large pan. Gently sauté the sliced leeks and chopped garlic over medium heat for about 5 minutes until the leeks are soft and translucent.
Add the halved cherry tomatoes and thyme to the pan with the leeks. Deglaze with the white wine and let everything simmer gently over low heat for about 8–10 minutes until the tomatoes soften and break down into an aromatic sauce. Season to taste with salt and freshly ground pepper.
Chef's tip
Tip: For an even fresher note, you can grate a little fine zest from an organic lemon over the finished pasta.
Non-alcoholic variation: The white wine can easily be replaced with the same amount of vegetable broth and a splash of fresh lemon juice.
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